INGREDIENTS
- 1 1/2 cups Arborio rice
- 6 cups low sodium vegetable broth
- 1/2 cup dry white wine
- 1 large beet peeled and finely cubed
- 2 shallots finely diced
- 3 cloves garlic finely minced
- 2 tbsp chives finely sliced
- 2 tbsp butter
- 2 tbsp olive oil
- 1 cup freshly grated Parmesan cheese
- 4 tbsp goat cheese
- 1 tbsp grapeseed oil
- 1/2 cup panko
Basil Goat Cheese Mousse
- 1 cup goat cheese
- 1/4 cup basil leaves
- 1 tsp lemon juice
- 1/2 tsp lemon zest
- 1/2 tsp kosher salt
- 1/4 tsp fresh cracked black pepper
METHOD
- Combine all ingredients for mousse in a deep narrow vessel and blend with a hand mixer. Alternatively finely slice basil and fold into goat cheese with all remaining ingredients and store in fridge until required. In a saucepot, bring stock to a gentle simmer. Add peel and scraps from the beets.
- In a large saucepan on medium heat, add vegetable oil, shallots and garlic. Sweat for 1 minute before adding rice and stirring to coat each grain, approximately one minute.
- Add wine and stir until absorbed, then add raw beets and continuously add 3/4 cup of broth at a time until the broth is finished. This process should take approximately 20 minutes.
- Remove from heat and stir in butter, Parmesan and chives. Allow to cool in a baking tray lined with parchment.
- Once cooled roll in saran wrap and form logs 2.5” in diameter and freeze.
- Pre-heat large saucepan to medium heat with 1 tbsp vegetable oil. Remove logs from freezer and slice into ½” rings and pan sear until golden brown. Top with basil goat cheese mousse